Chicken bruschetta

Ingredients for 1 servings:

• 360 g chicken breast fillet(s) (2 pieces of 180 g each)
• 1 pinch(s) of iodized salt
• 1 pinch(s) of pepper
• ½ tsp paprika powder
• 1 tsp Italian herbs
• 400 g tomatoes
• 1 m.-large onion(s), red
• 2 sprigs basil
• 1 garlic clove(s)
• 1 tbsp balsamic vinegar, dark

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

WW-suitable

Preheat the oven to 200°C (gas mark 3, fan oven: 180°C). Rinse the chicken breast fillets, pound them flat, and rub them with salt, pepper, paprika, and Italian herbs. Place the meat on a baking tray lined with baking paper. Wash the tomatoes. Peel the onion. Finely dice both. Wash and finely chop the basil. Press the garlic and mix with the diced tomatoes and onion, vinegar, basil, salt, and pepper. Spread 3/4 of the tomato mixture on the chicken and bake in the middle of the oven for 10-12 minutes. Serve the chicken bruschetta with the remaining tomato mixture. This dish is WW-suitable.